한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제37권4호
  • /
  • Pages.189-196
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  • 2024
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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초산균을 달리하여 제조한 사과식초의 품질특성

Quality Characteristics of Apple Vinegar using Various Acetic Acid Bacteria

  • 박혜진 (충청북도농업기술원) ;
  • 박재은 (충청북도농업기술원) ;
  • 강혜정 (충청북도농업기술원) ;
  • 김민자 (충청북도농업기술원) ;
  • 김건희 (충북대학교 축산.원예.식품공학부 식품생명공학과) ;
  • 엄현주 (충청북도농업기술원)
  • Hye Jin Park (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Jae Eun Park (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hye Jeong Kang (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Min-Ja Kim (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Geonhee Kim (Division of Animal, Horticultural and Food Sciences, Chungbuk National University) ;
  • Hyun-Ju Eom (Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2024.08.06
  • 심사 : 2024.08.14
  • 발행 : 2024.08.31
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초록

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of 'Cheongsoo' grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

키워드

과제정보

본 연구는 농촌진흥청 연구사업(RS-2022-RD010225)의 지원에 의해 수행된 것으로 이에 감사드립니다.

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